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Brownies

I made these a few years ago, not from scratch but the ones that come in box. They were good but since a very young age I have wanted to bake taking those extra miles! Now, I certainly make my brownies/cakes/cobblers, for that matter, almost everything from scratch, which I love! And note: every recipe from scratch doesn’t come as expected. The recipes I post are the ones, I am thoroughly satisfied :)

The brownie is like a cross between a cake and a cookie in texture. Let me just say this now… these are to die for.

So here goes the ingredients:

Nonstick vegetable oil spray

10 tbsp (1 1/4 sticks) unsalted butter, cut into 1-inch pieces

1 1/4 cups sugar

3/4 cup natural unsweetened cocoa powder

1 teaspoon vanilla extract

2 tsp water

1/4 tsp salt

2 large eggs, chilled

1/3 cup plus 1 tablespoon unbleached all-purpose flour

3/4 cup walnut/pecans pieces

Method:

Position rack in bottom third of oven; preheat to 325°F.

I used a Line 7x7x2-inch square metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray.

In a large bowl, add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 tsp salt. Combine all well.

Melt butter in medium saucepan over medium heat. Remove from heat and pour into the bowl with the dry mixture. Stir to blend. Let cool for few minutes.

Add eggs to the mixture one at a time, beating vigorously to blend after each addition.

When mixture looks thick and shiny, add flour and combine all well.

Stir 1/2 cup of nuts into the mixture and 1/4 cup of nuts on top. Transfer batter to prepared pan.

Bake for 35-40 minutes or until a toothpick inserted comes out clean.

Cool completely on the rack for 20 minutes and cut into small squares.

Serve with chocolate fudge or ice-cream.

Happy Cooking :)

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June 2017
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